Prawn Laksa

5m
Prep Time
10-15m
Cook Time
15m
Ready In


"From our weekly newspaper The West Australian. Times are estimated."

Original is 4 servings

Nutritional

  • Serving Size: 1 (418.6 g)
  • Calories 565.5
  • Total Fat - 13.9 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 230.9 mg
  • Sodium - 1036.9 mg
  • Total Carbohydrate - 79 g
  • Dietary Fiber - 6.4 g
  • Sugars - 13.8 g
  • Protein - 32.9 g
  • Calcium - 240.9 mg
  • Iron - 4.4 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Place noodles in a large heatproof bowl and cover with boiling water and stand for 2 minutes or until tender and then drain.

Step 2

Using kitchen scissors, cut noodles, into shorter lengths.Meanwhile, heat an oiled stockpot over a medium heat and add paste and cook, stirring for 1 minutes, or until fragrant and than add stock and milk and stir to combine.

Step 3

Bring to the boil and add prawns, beans and tomato and return to the boil and fently boil for about 3 minutes or until prawns are cooked and then stir in the juice.

Step 4

To serve, divide noodles among bowls and spoon over the laksa and serve with lime wedges.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the prawns, make sure to choose ones that are fresh and not frozen.
  • For the laksa paste, check the ingredients list and make sure that it does not contain any allergens.

  • Instead of vermicelli bean thread noodles, use buckwheat noodles. The benefit of this substitution is that buckwheat noodles are gluten-free and provide a higher nutritional content than vermicelli bean thread noodles.
  • Instead of frozen shrimp, use fresh prawns. The benefit of this substitution is that it adds a more intense flavor to the dish, as well as a more enjoyable texture.

Vegetarian Laksa Replace the prawns with 500 grams of firm tofu, cut into cubes. Omit the chicken stock and replace with vegetable stock. Add 1/2 cup of diced capsicum and 1/2 cup of diced carrot to the laksa with the beans and tomato.



Coconut Rice: Coconut rice is a delicious side dish that pairs perfectly with Prawn Laksa. The sweetness of the coconut rice complements the spicy flavors of the laksa and adds a creamy texture to the dish. Plus, it's easy to make and only requires a few ingredients.


Cucumber Salad: Cucumber Salad is a perfect accompaniment to Prawn Laksa. The cool, refreshing cucumber slices provide a contrast to the spicy laksa and the light dressing of olive oil and lemon juice adds a zesty flavor. It's a quick and easy side dish that will help balance out the flavors of the laksa.




FAQ

Q: How long should I boil the noodles?

A: Boil the noodles for 2 minutes or until they are tender, then drain.



Q: How much water should I use?

A: Use about 4-6 cups of water for every 8 ounces of noodles.

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Fun facts:

The dish Prawn Laksa originates from Southeast Asia, with a variety of versions found in Malaysia, Indonesia, and Singapore. It has been said to be a favorite of the late Anthony Bourdain, who is famously known for his love of international cuisine.

The dish is also said to have been served to the cast and crew of the movie 'Crazy Rich Asians' during their filming in Malaysia. The movie was the first major Hollywood film to feature an all-Asian cast since 1993.